Meat

The sector is dedicated to all manufacturers of fresh and processed meat products with a wide range of starter cultures, fibers, antioxidants, proteins, functional blends and flavoring preparations for cooked hams, fresh sausages, cured and emulsified products and gastronomy industry. In our R&D laboratory we develop innovative food ingredient blends for all market requirements; we also design tailor-made solutions in partnership with the client to improve naturalness, taste, safety and shelf life of finished products.

PERFORMER MSG REPLACER: food ingredient solutions for MSG replacement in all food preparations

PERFORMER MSG REPLACER is CHIMAB natural solution that can be used for the 1:1 monosodium glutamate (MSG) replacement, but with a clean label without E-number.

 

This innovative natural formulation is the answer to the needs of food industry: the request for healthier product with clean label needs to be combined with good taste and flavor. PERFORMER MSG REPLACER ensures a perfect aromatic boost, enhancing the taste in different food preparations.
The aromatic preparation tastes exactly like monosodium glutamate but it has no meaty notes: it is a perfect neutral booster for every application that requires umami flavor, also vegan or vegetable-based.

PERFORMER MSG REPLACER is a no yeast-extracts formula: it is based on molecules exclusively patented for CHIMAB and its clients. It is labeled as 100% natural flavour, with an excellent aromatic boost without off flavor.

Like others CHIMAB solutions it can be tailored following different client needs and it can be combined with other CHIMAB solutions for a perfect natural finished product, with high quality. Our technicians are at your disposal for finding and testing the right solution for every needs.

 

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Starter Cultures - Safety, colour & flavour in meat products

Starter cultures are made of “good” bacteria and they are used for starting a fermentation process of raw materials and for ensuring a good technical outcome of meat-based products. Thanks to the starter cultures it is possible to increase food safety and guarantee a more stable production process, as well as maintain product stability during shelf life.

Consumers pay attention to their health and they choose carefully what to eat and what to buy. CHIMAB works with food industries for developing safe and healthy products, in line with consumers’ needs. Thanks to the wide range of CHIMAB starter cultures is possible to

  • Increase food safety
  • Standardize the production process
  • Increase the product stability during the product life cycle.

CHIMAB solutions are perfect for safe meat-based products, with excellent shelf life: microbial cultures ensure safety, reduce costs and improve colour and taste.

Starter cultures keep the microbiota under control, guaranteeing the development of the typical organoleptic characteristics of the product (colour, flavour). The staphylococci in the crops guarantee an excellent quality and colour maintenance, even in the fast maturation; they make the colour of the meat brighter, preventing oxidation and rancidity, enhancing the flavour. Lactic acids favour the seasoning and drying of the product, while the Pediococcus guarantee product safety, prolonging its shelf life, thanks to the production of bacteriocins against Listeria Monocytogens.

The metabolic activities of these microorganisms exploited in fermentation processes are:

  • Production of organic acids (lactic and acetic acid)
  • Production of hydrolytic enzymes (proteases and lipases)
  • Synthesis of anti-microbial substances, useful in the control of pathogenic bacteria that may be present in raw materials.

Thanks to the use of suitable starter cultures the fermentation process effectively increases food safety, ensuring the typical colour and aroma notes of traditional products and their typical sensory characteristics.

Depending on the different applications, CHIMAB developed the best starter culture mix.

CHIMAB R&D labs are at your disposal to identify the best starter culture suited to the different seasoning requirements, to guarantee safety and optimal development of the product organoleptic characteristics, adapting to different production needs.

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